Applies to Green, yellow, purple, long, short, thin, wide--
as long as they're young and the seeds haven't started to enlarge.

GREEN BEANS WITH LEMON --Boil green beans until cooked but still crunchy. Dress with good olive oil, lemon juice (lime works too), and sprinkle with kosher salt. -- Marc M, SJ,CA BEANS, TOMATO AND BACON -- Cook beans in a little chicken broth and serve under a sauce made of chopped fresh tomatoes that have simmered in broth along with crumbled bacon and sautéed garlic and chopped shallots. Season with fresh basil.

BEST BEANS -- If they are young and really fresh, blanch green or wax beans until barely cooked, bathe in butter and season with nothing more than salt and pepper.

COOL BEANS SESAME -- Cook beans, drain and chill in cold water. Drain again and combine with toasted sesame seeds, minced garlic, lemon juice, red pepper flakes. Serve at room temperature.

GREEN BEAN CREPES -- Make a filling for whole wheat or white flour crepes with sautéed finely chopped green beans and garlic combined with cream cheese and nutmeg. Serve with yogurt or sour cream and Dijon mustard sauce.

GREEN BEAN CRUNCH -- Season crisp-cooked and French cut green beans with soy sauce then toss with Chinese style chow-mean noodles from a can. Other tosses, in addition to the traditional slivered almonds: plumped raisins or toasted sesame seeds or chopped and sautéed red peppers or wax beans for a pretty combination.

GREEN BEAN TOSS -- Steam briefly then toss with lemon dressing and tarragon; or, olive oil and thyme; or, vinaigrette dressing, garlic and basil, chives, dill, savory, shallots.

GREEN BEANS AND EGGS -- Cut up steamed green beans and sauté briefly with basil, garlic and ginger in sesame oil; add to scrambled eggs or omelet with some sprouts, if desired.

GREEN BEANS AND FAVAS -- Toss cooked fava beans and pieces of steamed green beans with a garlic, mustard, pepper vinaigrette dressing. Garnish with red onions.

GREEN BEANS AND KIDNEY BEANS -- Toss together chopped green beans, kidney beans, sour cream, wine vinegar and dry mustard.

GREEN BEANS AND LIMA BEANS -- Combine chopped green beans, lima beans, corn, yogurt and curry powder.

GREEN BEANS AND PASTA -- Toss green beans and farfalle or preferred pasta with a sauce of basil, parsley, garlic, chives, rosemary, Parmesan cheese, a few leaves of spinach, chicken or vegetable stock and olive oil.

GREEN BEANS AND POTATOES -- Mix warm, chopped green beans, cubed cooked potatoes and red onions, with a lemon-thyme vinaigrette dressing.

GREEN BEANS IN TOMATO SAUCE -- Make a sauce with sautéed onions, green pepper, chopped tomatoes and fresh basil. Add steamed green beans then sour cream, salt and black pepper.

GREEN BEANS WITH CHICKEN OR TURKEY -- Green beans, cubed cooked turkey or chicken, celery, rosemary and plain yogurt.

GREEN BEANS WITH CHILIES -- Stir-fry garlic, chili peppers, parboiled green beans and raw blanched peanuts in peanut oil briefly. Toss with chili oil and serve.

GREEN BEANS WITH FISH -- Make a sauce from chicken, fish or vegetable stock seasoned with onions, celery, green pepper, orange peel, crushed fennel seeds, thyme and bay leaf. Add some chopped tomatoes, steamed pieces of green beans, saffron and apple cider vinegar. Pour sauce over baked fish.

GREEN BEANS WITH TUNA -- Combine tuna, cutup steamed green beans, basil, scallions and parsley and mix in oil, lemon juice, garlic dressing. Season with black pepper and serve with tomato and hard-boiled egg

QUICKIE BEAN CASSEROLE -- Combine raw beans with canned mushroom soup and bake, topped with buttered crumbs until beans are done.

SIMMERED BEANS -- Combine beans, pieces of bacon or a smoked ham hock, water, sugar and red pepper flakes. Simmer for an hour.

SWEET SOUR BEANS -- Sauté chopped onion in butter, add chopped fresh dill, then flour and water to make a roux. Season this with vinegar and sugar, and simmer to thicken. Stir in tender cooked green beans.